I didn’t realize until now that I had had some milk chocolate buttercream sitting in my freezer for 7 months. I want to use it now, but the Cake Bible says that you can freeze it for only 6 months. Does that mean it’s not safe to eat after 6 months or that the texture won’t be ideal after that period of time? I believe it is safe to freeze butter for 8 months, and chocolate doesn’t spoil for a long time….Can someone tell me if I can still use this frosting?

I think often freezing guidelines take into account freeze-defrost cycles, which can shorten the life of a stored baked good. I have noticed some things loose flavor after a long time in the freezer, but that’s usually related to how well it’s wrapped.

Thanks so much! In the past, I have thrown mousseline buttercream so many times after freezing for about 3 months thinking it may have spoiled! I was reluctant to throw out the milk chocolate buttercream because I used valrhona chocolate in it. I’m so glad I asked you all!